8 Varieties Grown on 45 Acres
Ireland's best-known and most widely grown red-skinned potato. The Rooster is a maincrop variety with a floury, dry texture that makes it incredibly versatile in the kitchen. Originally bred by the Irish seed company IPM in the 1990s, it quickly became the nation's favourite. At Caladruo, our Roosters grow in heavy Cork clay which gives them a deeper, earthier flavour than lighter soils produce. They roast beautifully, creating a crispy golden exterior with a light, fluffy centre. Equally exceptional when mashed with butter and a splash of cream, or baked whole and topped with aged cheddar.
A true heritage variety that has graced Irish dinner tables for well over a century. Kerr's Pink was first bred in Scotland around 1907 by J. Henry Kerr and quickly found its way to Ireland, where it thrived in the western and southern counties. The distinctive pink-splashed white skin conceals a dry, white, deeply floury flesh that falls apart beautifully when steamed. This is the potato your grandmother would have used for colcannon and champ. We grow Kerr's Pink on our higher fields where the well-drained soil and cooler exposure produce a denser tuber with concentrated flavour. Limited quantities available each November.
Our earliest variety and the one that marks the true beginning of the Caladruo harvest season. Queens are an early potato, typically ready to lift from mid-July when the plants begin to flower. They have thin, pale yellow skin that often peels away with just a thumb's pressure, revealing firm, waxy, cream-coloured flesh. The flavour is delicate and sweet, best enjoyed simply boiled and dressed with good Irish butter and a scattering of fresh mint from the garden. Queens do not store well and should be eaten within days of purchase, which is exactly what makes them special. They sell out at every farmers' market within the first hour.
Despite its name, this potato has deep Irish roots. First introduced in 1894, it was once the dominant variety across the island before modern cultivars took over commercial farming. Caladruo is one of a small number of farms keeping this heirloom variety alive. British Queen produces a white, round tuber with a rough, netted skin and intensely floury white flesh. The flavour is unlike any modern variety: nutty, slightly sweet, and with a dry texture that absorbs butter and cream beautifully. We grow limited quantities each year from carefully maintained seed stock. The tubers are smaller than commercial varieties but the taste is incomparable. Ideal for traditional Irish stew, where the potato breaks down to thicken the broth naturally.
A popular all-rounder that sits right in the middle of the floury-waxy spectrum. Maris Piper was bred in the 1960s in England and became widely adopted across Ireland thanks to its adaptability. The oval tubers have golden skin and pale yellow flesh with a creamy texture that holds its shape well during cooking but still develops a fluffy interior. This versatility makes Maris Piper the go-to choice for restaurants that need a single potato variety to cover chips, gratins, and mash. Our Cork-grown Pipers develop a richer yellow colour than those from lighter soils, and customers frequently remark on the buttery flavour straight from the pot. Available from late September through the winter months.
A French-bred salad variety that has found a happy home in our south-facing Cork fields. Charlotte is a second early potato with elongated, oval tubers, smooth yellow skin, and firm, waxy yellow flesh that holds its shape superbly when cooked. This is the potato you want for summer salads, warm or cold. Slice it thinly and layer it into a gratin with cream and garlic, or boil it whole and toss with olive oil, capers, and fresh dill. Charlotte is also wonderful roasted at high heat until the edges turn golden and slightly caramelised. We plant Charlotte in our most sheltered field to take advantage of the early warmth, and it comes into season from late July. The flavour is mild, clean, and slightly sweet with a waxy bite that contrasts beautifully with richer ingredients.
A maincrop variety prized for producing large, uniform tubers with pure white skin and pure white, very floury flesh. Record is an older Dutch-bred variety that arrived in Ireland decades ago and has remained popular with growers who appreciate its high yield and excellent storage qualities. At Caladruo, Record grows in our largest field where the open exposure and regular rainfall produce a consistent crop of substantial tubers, often reaching 250 grams or more. The flesh is extremely dry and light, making Record the ideal baking potato. Score the top, bake at high heat, and the skin turns crispy while the interior becomes impossibly fluffy. Also excellent for making homemade gnocchi, where the dry texture absorbs just enough flour without becoming heavy.
Our most unusual variety and a conversation starter at every farmers' market. Pink Fir Apple dates back to 1850 and is one of the oldest potato varieties still in cultivation anywhere. The tubers are long, narrow, and delightfully knobby, with pink-tinged skin and a dense, waxy, yellow flesh. They look rustic and slightly wild, which matches their origin as a cottage garden variety rather than a commercial crop. The flavour is rich, nutty, and unmistakably different from any modern potato. Pink Fir Apple holds its shape perfectly when boiled and is exceptional in warm salads with mustard dressing, or simply halved and roasted with rosemary and sea salt. We grow a small plot each year as a labour of love, and dedicated customers reserve their bags in advance. If you have not tried this variety, it will change your understanding of what a potato can taste like.
Store potatoes in a cool, dark, well-ventilated place. Avoid the fridge, as cold temperatures convert starch to sugar and affect flavour. A paper bag or hessian sack in a pantry or garage works well. Remove any potatoes that show signs of green skin or sprouting, as they can affect the rest of the batch.